Name: Traditional, authentic, crispy telchi
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 3 People
Cuisine: Snacks
Ingredients: 1 cup Wheat; 2 cups Wheat flour; Salt to taste; Water; 1/2 cup Water; 1 cup Gudh / Jaggery; A pinch of Nutmeg powder; Cardamom powder; Oil for frying; 

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1 Traditional, Authentic Crispy Telchi

1.1 Recommended Recipes

2 Some Interesting facts about Traditional, authentic crispy telchi :-

3 Traditional, authentic, crispy telchi

Traditional, Authentic Crispy Telchi

Traditional, authentic, crispy telchi is easy to make. Telachi is an authentic traditional Marathwada special recipe. It is a tradition in Maharashtra to make some fried recipes in the month of Aashadh. We already have seen few of them like kapnya, tikhat puri etc. We will be making telachi in authentic way in which my grand mom used to make. I haven’t made any changes in it. Telachi turns out nice, crispy and taste fantastic. It is also known as sanjori. You can try this recipe at home.

Every state has its own traditions and customs. One of such tradition is to make fried recipes in the month Ashadh. Telchi is given to the brides at the time of bidai. There are lot many other dishes accompanying with it. But it is main dish. It has a good shelf life too. This can be a good option for kids’ any time snack.

Recommended Recipes

Kapanya – Marathi Recipe
Beet Tomato Masala Puri – Marathi Recipe
Palak Puri – Marathi Recipe
Tikhat Puri – Marathi Recipe
Satorya – Marathi Recipe

Some Interesting facts about Traditional, authentic crispy telchi :-

I have made this telchi in the way my grandmother used to make. So for me, this is the traditional recipe. There may be variations on the recipe as everybody has her own way to make. This is made from the wheat sooji. Telchi is gives to the brides at the time of bidai with many other dishes.

Traditional, authentic, crispy telchi

Print Recipe

Serves: 3 People Preparation Time: 40 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

1 cup Wheat
2 cups Wheat flour
Salt to taste
Water
1/2 cup Water
1 cup Gudh / Jaggery
A pinch of Nutmeg powder
Cardamom powder
Oil for frying

Instructions

Step 1: Heat up milk on medium heat and bring it to boil.

Step 2: Roast wheat on low heat until these bounce like popcorns.

Step 3: Turn off the gas and let it cool down a little.

Step 4: Transfer the roasted wheat into a blender jar and blend it into rava.

Step 5: Heat up a pan on medium heat and add water, gudh.

Step 6: Mix well and let the gudh melt.

Step 7: When gudh melts and the mixture begins to boil add nutmeg powder, cardamom powder and mix well.

Step 8: Turn off the gas and add rava into the mixture. Mix well.

Step 9: Cover and rest the mixture overnight or at least for 6-7 hours. Stuffing is ready.

Step 10: Take wheat flour, salt in a dish and mix well.

Step 11: You can use combination of maida and wheat flour or only maida in place of wheat flour.

Step 12: Add a little water at a time and knead medium consistency dough.

Step 13: Cover and rest the dough for at least 15-20 minutes.

Step 14: Take the dough and add a little oil. Knead it well to make smooth and even.

Step 15: Make small balls of dough and make them smooth and even.

Step 16: Make small and even balls of stuffing too.

Step 17: Take one dough ball and spread a little oil.

Step 18: Roll it into a puri with center a little thick and edges thin.

Step 19: Fill the stuffing and close the edges.

Step 20: Pat the dough ball carefully with hand first to make small disc and then roll it with rolling pin.

Step 21: The puri should not be too thick nor too thin.

Step 22: Heat up oil in a pan on medium heat.

Step 23: While dropping telachi in oil face the transparent side through which we can see stuffing up and other fine side towards oil.

Step 24: Press a little and fry well on low heat from lower side.

Step 25: When lower side gets nice golden color flip the telachi over and fry well from other side too.

Step 26: When other side too gets nice golden color take telachi out, drain excess oil and transfer it into a dish.

Step 27: Telachi is all ready.

Step 28: You can make around 10 telachi from above proportion.

Step 29: You can store telachi in an airtight container when these cool down completely for about 2-3 weeks.

Notes

You can use rava in place of wheat. Make sure you use ghee while roasting rava.
You can use combination of maida and wheat flour or only maida in place of wheat flour.
You can use dry flour too in place of oil while rolling puri.
You can fill the stuffing like puranpoli too.
You can shallow fry telachi or roast it like paratha too.

Recipe Video

Servings

Telchi turns out nice and crispy. It is a traditional, authentic Maharashtrian recipe. It has good shelf life. It tastes just awesome and you can have it as it is.

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Traditional, Authentic Crispy Telchi

Traditional, Authentic Crispy Telchi

Recommended Recipes

Some Interesting facts about Traditional, authentic crispy telchi :-

Traditional, authentic, crispy telchi

Ingredients

Instructions

Notes

Recipe Video

Servings

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